Risotto cakes recipe

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  • Vegetarian
serves: 8
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 20 min

Nutrition per portion

RDA
Calories 680 kCal 34%
Fat 32g 46%
  -  Saturates 13g 65%
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  • Triple tested: These more-ish risotto cakes are made with leftover pea risotto. Great when you want a quick dinner. Brought to you by Essentials magazine

    Ingredients

    • Leftover risotto
    • 20g chopped chives
    • Taleggio cheese
    • Serve with salad and lemon wedges

    Method

    • Stir 20g chopped chives into half the chilled risotto. Roll into 8 balls, then push a cube of Taleggio into each. Flatten, dust with flour and chill. Cook the cakes for 3 mins on each side, drain on kitchen paper, then bake for 5 mins in a hot oven. Serve with salad and lemon wedges

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    (22 ratings)
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